Maple, Mustard Grilled Chicken

Ingredients

1/3 c Dijon mustard (my absolute favorite is Maille (I eat this stuff out of the jar with a spoon))

3 T Grade B (it’s cheaper than A) Maple Syrup

1 stem fresh rosemary, chopped

Method

In a large zip-top bag, add the mustard, maple syrup & rosemary, including the rosemary stem. Smush around to incorporate. Taste the marinade and see if you want to add more maple or mustard. Add the chicken and let marinate in the fridge for at least 30 minutes.

Heat a large saute or grill pan (obviously a grill would work too) over medium-high heat. Melt a few tablespoons of fat (butter, ghee, duck/bacon fat), and sear the chicken thighs, about 4 (undisturbed) minutes per side. Be sure not to overcrowd the saute/grill pan, as you want the chicken to develop a nice char on the outside.

While the chicken thighs are cooking…

Pour the marinade in a small saute pan (minus the rosemary stem). Let it come to a simmer and keep it there for about 4-5 minutes, whisking occasionally. If you find the sauce has gotten too thick, add a little stock to it. And bam…you’ve turned the marinade into a sauce. Yay.

You can either serve the sauce on the side or brush it over the tops of the grilled thighs.

SO amazing. Simple, and so tasty. I actually wanted to make it again the next night and I NEVER want to do that. I’ve suggested it to all my coworkers (most of whom have some sort of diet modifications in place, including paleo), and all of them have loved it.

Megan. Brandon. ARE YOU KIDDING ME WITH THIS?!! This is the best chicken recipe I’ve ever had, and I’m poor so I use a lot of chicken. I went with your suggestion to use the Maille dijon – definitely a keeper. I used just a tad more maple syrup than the recipe calls for, but I think I could have just followed the recipe. The caramelization that the syrup makes… I was in Canadian tree sap heaven. I’m going to have to go get more chicken and make up a bunch of it for lunches. Thank you for such an amazing recipe!!

This was sooooo good! The marinade was so flavorful and kept the chicken nice and moist. I was nervous because I made this when I had a few people over for dinner and I’d never tired it before, but everyone was raving about it! Definitely boil the left over marinade and put it out on the table for people to use. Trust me, there won’t be any leftovers! I served this with a salad of mixed greens, dried cherries, pears, and walnuts with a balsamic vinaigrette. It was awesome!

we always say that the serving size is up to you. i eat about 3-5 oz meat, but that’s b/c i’m an easy-gainer. brandon eats about 8 oz. so we always like to think of serving sizes that way, if that helps at all.

Another great recipe – thank you! Simple, delicious, and beautiful! The only thing is I made a huge, greasy mess – I used my cast iron skillet and ghee, which worked great except for the splattering. I suppose I could grill or use a huge soup pot.. but wondering if you have any tips/tricks/gadgets?

I made this tonight after a recommendation from a good friend, I used chicken tenders instead of thigh, everyone in my family loved it especially my extremely fussy three yr old who asked me to make it every night for her!!! I’m definatly keeping this one on the menu

Thank you so much for your amazing recipes. I have tried several of them and loved every single one of them. Last night I made the Greek inspired turkey meatballs in the roasted tomato sauce and they were phenomenal. I made this recipe tonight and it was also a winner. I have a very picky 12 year old son that has loved every recipe I have made from your site.

Your recipes have really helped me navigate and sustain my venture into the paleo lifestyle. Thank you so much!

HELP! I love this recipe but it destroys my pan–the maple syrup almost seems to bake into the pan and it’s a bear to clean up. Am I doing something wrong? Any suggestions as I love it but keep from making it because of the cleanup.

This was absolutely amazing! I recently went Paleo a few months ago, and while the rest of my family still eats grains and dairy, I make dinner Paleo strict (but I’ll occasionally add in rice or quinoa as a side for them). Finding recipes everyone is overjoyed for is hard to do, and this was a hit! Amazing flavor!